This soup is as flavorful as they come, and it couldn’t be any better for an all-in-one supper! Serve it alongside fresh rolls first, and then use the turkey roast sliced as your main with a salad on the side. There you have it — minimum prep and you’re good to go!
In a large stock pot, sauté onion in oil until golden. Add remaining ingredients and bring to a boil. Lower heat and simmer for one and a half hours. Remove turkey roast from pot and trim ends. Chop up trimmed pieces and return to pot.
Using an immersion blender, blend soup with vegetables. Adjust seasoning to taste
Description:
Food and prop styling by Renee Muller
Photography by Moishe Wulliger
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